Directions

Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.

Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.

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4.422

Very tasty sauce but a bit too little chicken for 3 people - recipe said it was for four. I would use double the chicken next time. Prep is everything when you are making this dish. Make sure everything is ready before starting. Forget the crispy noodles step - just buy ready made crispy chinese noodles like the ones you get at the restaurants. More veggies is also a good idea - baby corn, bok choy or extra celery. Jasmine rice makes it just like your best take out. I was looking for a recipe to approximate the chow mein I had as a youg girl in NY - this isn't quite it, but this one is better than any takeout I have had in recent years.
Linda M.
2015-02-13T14:48:00Z
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This was quite good, however I thought it was a bit labor intensive and I cook a lot.
vsowick
2015-01-13T10:25:58Z
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First try, better than restaurant Chinese version, prep was a little lengthy, doubled the recipe, added a pound of fresh jumbo shrimp, tofu, bamboo shoots, and baby corn, but was worth the labor. It was a hit with the pickiest of eaters in my family.
Nicholas D'Aiello Jr
2014-02-06T01:12:49Z
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I did not use the dried chukka soba noodles. Instead of the celery, I used bok choy. This meal was delicious. My mom loves chicken chow mein and I made it for her. She liked it better than the restaurant! I would say that is a successful recipe!
dolores1800683145
2014-01-29T21:03:15Z
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I thought this recipe was good but not as good as restaurant chow mein. I think I would add more vegetables next time, I doubled up all the veggies. Quite a bit of effort for how much it made and I also did not fry the noodles. I just boiled them and added them soft.
jessie98205
2012-11-16T14:27:55Z
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Excellent sauce. Added enough noodles so it wouldnt be salty. Modified the veggies to what i had on hand. Definitely a keeper.
sharett s.
2010-11-11T21:53:50Z
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Very tasty I didn't like the crispy noodles and also there weren?t enough of them. Next time I will double the noodles (6 ounces) and add them after boiled and skip the frying part. Other than that, this recipe has a great taste. Also, I added this to my chicken fried rice instead of plain white rice?.Mmmm? good!!
Rushfan S.
2010-09-15T08:47:12Z
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I didn't like the crispy noodles and also there weren?t enough of them. Next time I will double the noodles (6 ounces) and add them after boiled and skip the frying part. Other than that, this recipe has a great taste.
Also, I added this to my chicken fried rice instead of plain white rice?.Mmmm? good!!
Greg S.
2010-09-12T22:26:51Z
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I used sesame oil instead of peanut and fish sauce instead of oyster since it's what I had on hand. The flavors came out great but a bit salty. Next time I will omit the soy sauce.
My noodles didn't come out well though. Some were crispy, some were gooey. Anyone have any tips for getting a good result with the noodles?
thatpamchick
2010-08-05T12:08:53Z
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i just made this recipe, and just made a few modifications based on what i had in the fridge. i used fresh noodles, chicken broth, cabbage, carrots, and no mushrooms or water chestnuts. it came out pretty well, but the one thing i'd have to say is that it came out a little too salty. maybe i just didn't have enough noodles or something, but maybe next time i would put a little less oyster sauce or salt. also, instead of stir frying the green part of the green onion, i saved it and added it on top at the end for a little bit of garnish and fresh taste. i also used a wok instead of a nonstick pan--a little bit of a bad idea for the frying noodles part, because the noodles stuck to the bottom. maybe next time i'll try adding the noodles at the end and frying it all together.
Joy R.
2010-06-23T16:45:49Z
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